Ingredients

Roasted Red Pepper Cream

1 tspn extra virgin olive oil

2 Tbls yellow onion chopped

1 large garlic clove chopped

1 roasted red pepper (or ½ cup jarred)

½ cup heavy cream

fresh ground salt and pepper to taste

Pecan and Tortilla Crusted Salmon

2 skinless salmon fillet (6 oz each)

4 Tbls yellow onion, finely chopped

1 large garlic clove, finely chopped

4 Tbls EACH: finely crushed white corn tortilla chips and crushed pecans, mix together

Dijon Mustard to coat

2 Tbls extra virgin olive oil

fresh ground pepper

Preparation

For the cream sauce:

  1. Heat oil in small saucepan over medium heat
  2. Add onion and garlic, sauté until soft, but do not brown garlic
  3. add peppers, sauté 3 minutes
  4. add cream and boil 2 minutes
  5. salt/pepper to taste
  6. cool slightly; then blend in blender
  7. return to pan and keep warm; additional salt/ pepper if needed

For the Salmon:

  1. generously coat salmon in Dijon mustard
  2. lightly pepper
  3. mix together onion and garlic and press ½ into one side of salmon
  4. put tortilla and pecan mixture on plate and firmly press into salmon
  5. repeat for the other side
  6. Heat oil in med/high skillet, carefully add salmon and cook until desired doneness (about 4-6 minutes on each side), be careful when flipping